Chinese take-out is a wonderful thing. Even more wonderful is making it at home with all of the ingredients of your choice! This sauce is salty and full of Asian flavor. You can use whatever veggies strike your fancy, just choose the ones you like best! Bean sprouts are one of my Asian faves, as a matter of fact I had to go to THREE different grocery stores because the first two were out. I squeeled with joy when I snagged the last bag at the third store, I know, I’m a little wacky. 🙂

Chicken and Veggie Lo Mein

2 chicken breasts, cooked and thinly sliced

2 teaspoons canola oil

1 red bell pepper, diced

1 green bell pepper, diced

1 medium yellow onion, diced

2 cups carrot shreds

2 cups mushrooms, chopped

4 garlic cloves, minced

2 cups bean sprouts

4 green onions, chopped

8 oz. spaghetti, cooked and drained

Sauce:

3 tablespoons tamari

1 tablespoon rice vinegar

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

2 tablespoons water

2 teaspoons sesame oil

1/4 teaspoon red pepper flakes

Directions:

In a small bowl wisk together all of the sauce ingredients. Set aside.

Heat a large skillet or wok over medium-high heat. Add canola oil, peppers and onions. Cook about five minutes until tender. Add the carrots, mushrooms and garlic. Cook for another five minutes. Add the bean sprouts, green onions, cooked spaghetti, chicken and sauce. Combine well and serve.